This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe that works great for meal prep. GF, vegan- and paleo-friendly.
1lbboneless skinless chicken breasts(roughly 2 large chicken breasts; cut into 1-inch cubes)
2tablespoonsolive oil
salt and pepper
4cupssweet potato cubes(cut into 1-cm (½ inch) cubes; approximately 1 large or 2 smaller sweet potatoes)
2bell peppers(cut into ½ inch pieces)
1red onion(1 small onion or ½ large onion; diced)
2tablespoonschili powder
2teaspoonsground cumin
¼teaspoonsalt
1cupchicken stock
1tablespoonlime zest
1can black beansdrained (540mL/18 oz)
To serve
shredded cheddar cheese
cilantro leaves
lime wedges
greek yogurtor sour cream
avocado
tortilla chips
Instructions
In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken, and cook until no longer pink in the middle (roughly 8-10 minutes).
Remove the chicken from the pan and place on a clean plate.
Add the sweet potato, bell peppers, red onion, chili powder, cumin, salt, chicken stock and lime zest.
Cover and bring to a simmer. Simmer (covered) for 15-20 minutes, stirring 2-3 times, until sweet potatoes are soft and cooked through. If the pan becomes dry, add more chicken stock.
Add the black beans and cooked chicken breast, and cook 2 or so minutes until heated through.
Serve with suggested toppings.
Storage
Leftovers may be stored in the fridge in an air tight container for up to 4 days.
Video
Notes
Leftovers keep well in an airtight container in the fridge for up to 4 days. I do not recommend freezing.